Vitello alla Parmigiano (Veal Parmesan)

1. Preheat the broiler of an oven and place the oven rack 10″ from the heating element.
2. Season the pounded veal cutlets lightly with salt and pepper. In a saucepan over medium heat, simmer all of the sauce ingredients for about 20 minutes.
3. Build a breading station by placing flour, beaten eggs, and bread crumbs in separate shallow dishes and working with one scaloppini at a time, dredge it in the flour, the eggs, and the bread crumbs and transfer the breaded scallopini to a dish.
4. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Fry the breaded scallopini, 2 at a time, turning once with tongs, until each side is golden brown, about 3 minutes; and wiping out the frying pan and adding fresh oil between. Either transfer scallopini to large baking platter or to individual, oven proof plates.
5. Once all the scallopini have been fried and placed in your baking dish, top each scallopini with 1⁄3 cup of the marinara sauce, sprinkle with 1 1/2 tablespoons of Parmesan, and one or more slices of provolone cheese.
6. Place the scallopini under the broiler until the cheese is golden and bubbly, about 5 minutes. Dress each plate with some of the chopped parsley and serve immediately.